Tempe Baso (Tempe Meatballs)
Indulge in the delightful flavors of Tempe Baso, a unique take on traditional meatballs made from tempeh, which is not only delicious but also packed with nutrition. This recipe combines the rich taste of tempeh with aromatic garlic and spices, creating a dish that’s perfect for snacking or serving as part of a larger meal. Here’s how to make these delectable meatballs that you can enjoy either boiled or fried, paired with your favorite dipping sauce.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (fresh soy product) | ½ papan (approximately 250 grams) |
| Garlic | 3 cloves |
| Fried shallots (bawang goreng) | 2 teaspoons |
| Tapioca flour (tepung kanji) | 5 tablespoons |
| All-purpose flour (tepung terigu) | 2.5 tablespoons |
| Ice cubes (es batu) | 3 cubes |
| Egg white | 1 (from a large egg) |
| Salt | to taste |
| Sugar | to taste |
| Pepper | to taste |
Instructions
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Steam the Tempeh: Begin by steaming the tempeh for about 10 minutes. This process helps to soften the tempeh and enhances its flavor.
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Prepare the Mixture: Once the tempeh has cooled slightly, transfer it to a food processor along with the garlic, fried shallots, tapioca flour, all-purpose flour, ice cubes, egg white, salt, sugar, and pepper. Blend until all ingredients are well combined and form a smooth, cohesive mixture. If you prefer, you can also knead the ingredients by hand after finely mashing the tempeh and garlic.
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Shape the Meatballs: Transfer the mixture into a bowl. Prepare a pot of water and bring it to a gentle boil. Take small portions of the mixture and roll them into balls with your hands. Gently drop the formed meatballs into the boiling water, being careful not to overcrowd the pot. Repeat this step until all the mixture is used.
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Cooking the Meatballs: Allow the meatballs to cook in the boiling water. They are ready when they float to the surface, which usually takes about 5–7 minutes. Once cooked, carefully remove the meatballs using a slotted spoon and drain them in a colander.
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Optional Frying: For a crispy texture, heat a frying pan with a little oil. Add the boiled meatballs to the pan and fry them until golden brown and crispy on the outside. This step is optional but highly recommended for a delightful crunch!
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Serving: Serve your delicious Tempe Baso warm, accompanied by a spicy chili sauce or your favorite dipping sauce for an extra kick of flavor.
Enjoy these tempeh meatballs as a healthy snack, appetizer, or a flavorful addition to any meal. Their unique taste and texture will surely impress everyone at your table!
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 120 |
| Protein | 6 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Sodium | 150 mg |
With the goodness of tempeh and the flavor of garlic and spices, this Tempe Baso recipe not only offers a unique twist on a classic dish but also embraces the wholesome benefits of plant-based ingredients. Perfect for a cozy meal or a fun gathering, it’s sure to be a hit! Enjoy your culinary journey with this delightful recipe.
